Proud Infidel ranting about the ongoing war against democratic and secular values (Don't fool yourselves)! Maybe a voice of sanity in a wide ocean of madness.



Palt is a traditional Northern Swedish dish. There are as many recepies as there are households in the northern parts of Sweden. But I will now share my very own recepie of this delicacy.

Grind some potatoes (in a meat mincer or alike), the amount is dependeble on how many you are. But 5-10 large potatoes of the thick skinned variant will do for two persons.

Press it by hand so the fluid drains away. Mix it with flour and salt (I prefer all wheat, but the connescures wants a third barley) until it's just bearly not rynny.

Let the dough rest for some time. Meanwhile, cut some salted pork (or beef) in to small cubes. When you are through with the cutting; wet your hands under the tap. Take a handful of the dough in one hand, put some of the pork inthe middle and form it to a "snowball" shape.

Put the Palts in a big pan of boiling, salted water. Let them simmer for 35-40 minutes.

Serve the dish with roomtemperature or melted butter and/or lingonberry jam. Fried salted pork or bacon on the side is also yummy.


(Yeah we eat rotten [actually fermented] fish too)


Blogger WomanHonorThyself said...

ok what time should I be there for dinn er?..ha

Thursday, 5 July 2007 at 16:23:00 CEST

Blogger pela68 said...

No problem. Just give me a one hour notice... want the Palt or the sour herring? Maby reindeer jerky (raw) would be preferable?

Heh. Have a friend from the US Rangers who was in Iraq- and he sad that our traditional food was the very worst obstacle to overcome...

Thursday, 5 July 2007 at 20:00:00 CEST

Blogger WomanHonorThyself said...


Friday, 6 July 2007 at 22:02:00 CEST

Blogger CherylAnn said...

Thanks for the post about Palt! Nice photo. We make it the same way. Although, since becoming vegetarian, we make a side batch with Morningstar Farms veggie bacon, well salted. Not quite as good, but better than watching everyone else eat.

Monday, 1 December 2008 at 07:44:00 CET


Post a Comment

Links to this post:

Create a Link

<< Home